We are making a coconut IPA based on our American IPA.
More details can be found here: BJCP Style Details
A small excerpt from the source about this style:
“Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.” - BJCP -
…of course, with some coconut ;)
Here is one of the first things The Hop and Grain note: Coconut tends to accompany darker, sweeter beer styles, such as stouts and porters, much better than lighter styles. I agree. However we have an idea for a tropical ipa with coconut. We will aim to be on the lighter side, but want solid coconut flavor. Homebrewtalk had a suggestion I like where the brewer utilized a 1lb coconut and toasted it before adding to the fermentation carboy. That’s what I decided to do. I bought a coconut and used a chisel to cut a square hole into the coconut. After draning the coconut I sawed it in half and scraped the flesh out. Finally I toasted at 350 degreed F for about 15-20 minutes. While it was toasting I boiled the coconut water down to shrink it’s volume and saved for later. Finally I poured vodka over the coconut in a jar till it was submerged. I added the water which had shrunk to about a cup of fluid. It will sit for approximately 5 days before we add to the fermenter.
Below are some pics of my process:
It was already sort of shaved down and without hair
I didn’t use the grater. The spoon and knife were enough. Notice how much coconut water is in the jar!
After reducing coconut water, filled jar with approx 3/4 cups vodka and reduced water.
* Small Note: we will use math mainly from “Designing Great Beers” by Ray Daniels as it is intuitive and easy to follow for the modern day home brewer.
| Recipe | Style | Date | OG | FG |
|---|---|---|---|---|
| Coconut IPA | Coconut IPA | 10_28_2018 | 1.063 | 1.011 |
Link to Potential Gravity From Grain Values
| Grains | Lbs | Potential_SG | EZ_Water_Code | SRM | Percent |
|---|---|---|---|---|---|
| Pale Malt (2 Row) US | 12.31 | 1.036 | 2 | 2 | 1 |
Theoretical OG from this is: 1.0651445
Kyle found a cool new hop for us to try called Ausralian Vic Secret. It is supposed to have a lot of pineapple and tropical fruity flavors. For bittering we will use Galaxy.
| Hop | Hop_Type | Alpha_Acid_Percent | Weight_Oz | Boil_Time | Utilization | IBU |
|---|---|---|---|---|---|---|
| Galaxy | pellet | 0.141 | 1.2 | 30 | 0.24 | 56.541215 |
| Australian Vic Secret | pellet | 0.210 | 0.5 | 5 | 0.06 | 8.771908 |
| Australian Vic Secret | pellet | 0.210 | 1.5 | 0 | 0.00 | 0.000000 |
Predicted ABV: 65.3131229
rSVPMOFormulas and constants from here
Bostons Water Supply Chemistry link
Boston Water Supply (ppm or mg/L):
Adjustments: (ppm or mg/L)
Summary:
ABV (predicted): 6.1224076
We need to keep the hop character in the beer. This means we need to ferment somewhat cold for an ale or rather on the cold side of the yeast fermentation temperature range. Safale US-05 says 59 - 71.6 degrees fahrenheit. We will shoot for 59. As for any variation. The first week will be tightly controlled. Then we we will put a Kolsch in the fridge and the temp of the beer will probably average out to 70 degrees F for the remaining 3 weeks.
| Temp | Days |
|---|---|
| 59 | 7 |
| 70 | 7 |
| 70 | 7 |
| 70 | 7 |